Pasta Fagioli
Adapted from Pasta Fagioli
1 medium onion
2 stalks celery
1 clove garlic
3 cans diced tomatoes
1 cup shredded carrots
3 cups vegetable broth
1 Tbsp Italian Seasoning
1-2 cups pasta
1 can white kidney beans
1 can red kidney beans
Saute the onion, celery and garlic in a small portion of olive oil. Add tomatoes, carrots, broth, and seasonings. Bring to a boil, then add pasta. Simmer until pasta is tender, then add beans. Heat through, and serve warm.
My Notes:
This recipe is based, in part, on the Olive Garden Pasta E. Fagioli. I love that soup like nothing else, and I didn't want to give it up completely when I went Kosher. I have made this both with meat and without meat, and it's great either way. If you want meat, just add a pound of ground meat in. Certainly a nice dinner for a cold winter day, though not quite as spicy as the Olive Garden option. Perhaps a little hot sauce next time.
